Dairy Free Buffalo Wings
Classic buffalo wings are one of those crowd-pleasing dishes that can feel off-limits when you're avoiding dairy, since traditional recipes lean heavily on butter for that glossy, tangy sauce. This version solves that problem cleanly by swapping in vegan butter, which melts into the hot sauce just as smoothly and delivers the same rich, fiery coating you'd expect from your favorite wing spot. The wings themselves are baked on a wire rack at high heat with a baking powder coating — a technique that pulls moisture from the skin and produces a genuinely crispy result without a drop of oil or a deep fryer in sight. Once they come out of the oven golden and crackling, they get tossed in a quick stovetop sauce built from hot sauce, white vinegar, Worcestershire, and that melted vegan butter, with optional cayenne if you want to turn up the heat. The whole thing comes together in under an hour and serves four, making it an easy win for game day, weeknight dinners, or any time you want something seriously satisfying. Serve them with celery sticks on the side and nobody at the table will miss a thing.
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Learn more →Ingredients
4 servings
For the wings
- 3 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 4 tbsp vegan butter
- 1 tsp white vinegar
- ½ tsp worcestershire sauce
- ¼ tsp cayenne pepper (optional)
For serving
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly coat the rack with cooking spray.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the baking powder, kosher salt, black pepper, and garlic powder until evenly coated.
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